A hearty, flavorful dish featuring tender beef short ribs slow-cooked in a savory sauce with onions, garlic, and green peppers. Perfect for a comforting family dinner.
YIELD
8 servingsPREP
15 minCOOK
2 hrsREADY
2½ hrsChef Tips
- Choose Quality Ribs: Look for well-marbled short ribs with good meat-to-bone ratio for maximum flavor.
- Browning is Key: Ensure ribs are deeply browned for rich flavor; don’t overcrowd the skillet.
- Fat Skimming: Use a spoon or fat separator to remove excess fat from drippings for a cleaner sauce.
- Make Ahead: Prepare the day before and refrigerate; flavors deepen overnight. Reheat gently at 325°F (165°C) for 20-30 minutes.
- Avoid Overcooking Peppers: Add peppers only in the final stage to maintain their texture and vibrant color.
Optional Variations
- Spicy Kick: Add ½ teaspoon red pepper flakes or a sliced jalapeño with the braising liquid.
- Herb Infusion: Include 1 teaspoon fresh thyme or rosemary with the bay leaf for an aromatic twist.
- Root Vegetables: Add carrots or parsnips (1 cup, chunked) with the peppers for a heartier dish.
- Wine Swap: Replace ½ cup water with red wine for a deeper, richer sauce.
Serving Suggestions
Serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce. Pair with a simple green salad or steamed green beans for balance.
Potential Pitfalls to Avoid
- Undercooked Ribs: Ensure ribs are fork-tender; if not, extend braising time by 15-20 minutes.
- Greasy Sauce: Skim fat thoroughly to avoid an oily finish.
- Burnt Aromatics: Sauté onions and garlic over medium heat to prevent scorching, which can add bitterness.
Ingredients
Directions
- Prep the Ribs: Pat short ribs dry with paper towels. Trim excess fat, leaving a thin layer for flavor.
- Coat the Ribs: In a shallow dish, mix ⅓ cup flour, salt, and black pepper. Dredge ribs to coat evenly, shaking off excess.
- Brown the Ribs: Heat vegetable shortening in a large skillet over medium-high heat. Brown ribs on all sides (about 6-8 minutes total). Transfer to an oven-safe casserole dish or Dutch oven.
- Sauté Aromatics: In the same skillet, sauté onions and garlic over medium heat until golden and fragrant (about 5 minutes). Spoon over the ribs.
- Make the Braising Liquid: In a bowl, combine water, brown sugar, vinegar, tamari, and bay leaf. Pour over ribs. Cover the dish tightly with a lid or foil.
- Braise: Preheat oven to 350°F (180°C). Bake ribs for 1¾ hours, until nearly tender.
- Add Peppers: Remove dish from oven, add green pepper rings on top, and return to oven uncovered. Bake 15-20 minutes more, until peppers soften and ribs are fork-tender.
- Finish the Dish: Transfer ribs, vegetables, and peppers to a serving platter. Skim fat from pan drippings. For a thicker sauce, whisk 1-2 tablespoons flour into drippings over medium heat until smooth and slightly thickened (2-3 minutes). Spoon sauce over ribs and vegetables.
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